Best Coffee Caramel Ice Cream Pie Recipes

Coffee-Caramel Ice Cream Pie image

Provided by Charleen Borger

Yield Serves 8

Number Of Ingredients 9

1/2 cup semisweet chocolate chips, melted
1 purchased chocolate cookie crust
1 1/2 pints coffee ice cream, slightly softened
For Hot Caramel Sauce:
1 1/4 cups firmly packed light brown sugar
2/3 cup light corn syrup
2/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/8 teaspoon salt

Steps:

Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.)
Serve pie with Hot Caramel Sauce.
To make Hot Caramel Sauce:
Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.

Ice Cream Pie with Easy Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla

Steps:

For the crust: Preheat the oven to 350 degrees F.
Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Coffee Liqueur Ice Cream Pie image

Provided by Guy Fieri

Categories dessert

Time 6h40m

Yield 8 to 12 servings

Number Of Ingredients 7

1 package chocolate wafers, crushed
5 tablespoons unsalted butter, melted
1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)
6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tablespoons hot fudge sauce

Steps:

Preheat oven to 350 degrees F.
Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.